Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-08-17
HOCSEWIFELX MATTERS,
BEEF POT PIE.

BEEF POT PIE.
Cut in small pieces two pounds lean
beef and one half pound fat salt pork.
Place IN kettle, with one finely-chop.
ped onion, one carrot, one-half turnip,
and water to cover well. Stew until
tender, then add salt and pepper to
season, and place over stew the fol-
lowing crust: Two teacupfuls flour, in
which have been thoroughly mixed
two teaspoonfuls baking powder; rub
well through flour one tablespoonful
butter or lard; if lard is used add one
teaspoonful salt, and wet with cold
water or sweet milk and mix to a.
stiff dough; roll into q sheet to cover
stew; make two Or three perforations
IN crust. Keep kettle closely covered,
and stew twenty minutes to half an
hour after adding crust. When no
dough adheres to straw when thrust
into the middle, the pot pie is done.
EGG BISCUIT.
Two cups OF warm milk, two eggs,
two heaplng tablespoonful of butter,
half cake OF compressed yeast dis
solved in warm water, one quart Of
sitted flour, one teaspoonful of salt;
mix with the butter melted but not
hot) the yeast, salt and three cups of
flour together over night, and set in q
covered bowl to rise. Early in the
morning add the beaten eggs and the
rest Of the flour and set for q second
rising of an hour or longer. When
light roll into sheet almost an inch
thick, cut into round cakes and lay in
Toured baking pan. At the end of
half an hour bake in g. good oven.
They are delicious, cold or hot.
WARM GINGERBREAD.
One cupful each of sugar, molasses,
butter and 'loppered' milk or cream,
4 = cupfuls of flour, one teaspoonful of
soda, sifted twice with the flour, one
Geaspoonful OF ginger, one teaspoonful
OF mixed mace and cinnamon, three
eggs; beat together molasses, sugar,
butter and spices until they are very
light; put in the milk, beaten eggs and
finally -four. Stir vigorously for five
minutes and bake in a "card." Break
instead of cutting it.
DRY BREAD FRITTERs.
Two cups of dry, fine bread crumbs,
two tablespoonfuls prepared flour,
half q pint or rather less of milk, four
well-beaten eggs, half cupful ofsugar,
tablespoonful of butter and a. few
currants. Boil the milk and pour
over the bread, dredge the currants
with flour and mix all into stiff bat
ter. Drop into hot lard as doughnuts
and send to the table in powdered
sugar.
PINEAPPLE FRITTERS.
One pint of milk, one pint of -four,
three eggs, q little salt, one teaspoon
full baking powder, one pint of pine
apples cut IN small pieces. Beat the
eggs well, add part of the milk and
salt, then the flour and milk alternate
ly and last of all the pineapple. Cook
Immediately, dropping it by the
spoonful into hot lard.
A PIE FOR DYSPEPTICS.
Four tablespoonfuls of oatmeal to
one pint Of water; let it stand for q
few hours until the meal is swelled.
Then add two large apples pared and
sliced, one cupful OF sugar, and one
tablespoonful OF -four and little salt.
Mix all well together and bake in
buttered dish. This makes g. very
nice dish, which may be eaten safely
by the sick or well.
HARICOT MUTTON.
Make a good gravy by boiling the
trimmings, seasoning with pepper and
salt. Strain, add carrots, parsnips
and onions previously boiled tender.
Slice them IN, then pepper and salt
the mutton, boil it brown, put it into
the gravy along with the vegetables
and stew all together ten minutes.